Instructions

Preheat oven to 350F. Add 30 garlic cloves to a small oven-safe dish. Top with 1/2 cup extra virgin olive oil, 10 sprigs of fresh thyme, and a pinch of kosher salt and black pepper. Cover with tin foil and roast, undisturbed, for 40 minutes.

Once garlic is done roasting, carefully remove from oven and cool for 5 to 10 minutes. Use a slotted spoon to remove garlic and set aside to add to soup. Allow oil to cool and store in a covered glass jar. Use up in salad dressing, marinades or for cooking within 2 to 3 days.

Instructions

Preheat oven to 350F. Add 30 garlic cloves to a small oven-safe dish. Top with 1/2 cup extra virgin olive oil, 10 sprigs of fresh thyme, and a pinch of kosher salt and black pepper. Cover with tin foil and roast, undisturbed, for 40 minutes.

Once garlic is done roasting, carefully remove from oven and cool for 5 to 10 minutes. Use a slotted spoon to remove garlic and set aside to add to soup. Allow oil to cool and store in a covered glass jar. Use up in salad dressing, marinades or for cooking within 2 to 3 days.